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7 Secrets of Gluten-Free Baking
If you are one of those who prefer to use gluten-free flour, read our tips. They will certainly be useful to you, because such flour has its own characteristics. If they are not taken into account, the delicacy may not work.
Gluten-free flour should be handled carefully. Otherwise, the baking will be tasteless, heavy and hard. After all, it is gluten that gives the test elasticity, makes it airy and tender. Working with such flour is a matter of practice. So be patient, arm yourself with our advice and you will succeed!
Secret 1Ordinary loosen for gluten-free flour is not suitable, you need to use a special one. If you can not find one in the store, try to make it yourself from baking soda, tartaric acid, starch.
Secret 2To gluten-free products are well baked, you need to carefully observe all the subtleties indicated in the recipe. A fatal role here can play even a violation of the order of laying products or experiments with temperature in the oven. From such flour, it is recommended to make small buns and cakes - they are baked better.
Secret 3In some cases, you can not do without starch - corn and potatoes. The first one is useful for making biscuits. The second will help when working with buckwheat flour, the dough from which otherwise will be too crumbly.
Secret 4If the products that are needed for the preparation of the dough, before that lay in the refrigerator, it is better not to use them immediately, but let them heat up to room temperature.
Secret 5For the preparation of sand cookies and other dense pastries, corn flour is well suited. For lush baking, soy flour is optimal. And if you do not like the specific soy taste, drown it out with a small amount of fragrant spices.
Secret 6Pancakes and pancakes are better made from rice flour and corn starch. The same mixture is suitable for making muffins and white bread.
Secret 7If you need to make cakes, a base for pizza, a blank for cookies, etc. – do not roll gluten-free dough too thin. The thickness should be at least 1 cm.
There are many types of gluten-free flour - corn, buckwheat, rice, almond, coconut, peanut, etc. Using our tips, you can make it a delicate and tasty pastry. But if you do not want to mess, ready-made gluten-free mixture can be bought in the store. It is not very cheap, but the pastry from it turns out to be quite decent.
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: www.gastronom.ru/text/sekrety-bezgljutenovoj-vypechki-1007531
Gluten-free flour should be handled carefully. Otherwise, the baking will be tasteless, heavy and hard. After all, it is gluten that gives the test elasticity, makes it airy and tender. Working with such flour is a matter of practice. So be patient, arm yourself with our advice and you will succeed!
Secret 1Ordinary loosen for gluten-free flour is not suitable, you need to use a special one. If you can not find one in the store, try to make it yourself from baking soda, tartaric acid, starch.
Secret 2To gluten-free products are well baked, you need to carefully observe all the subtleties indicated in the recipe. A fatal role here can play even a violation of the order of laying products or experiments with temperature in the oven. From such flour, it is recommended to make small buns and cakes - they are baked better.
Secret 3In some cases, you can not do without starch - corn and potatoes. The first one is useful for making biscuits. The second will help when working with buckwheat flour, the dough from which otherwise will be too crumbly.
Secret 4If the products that are needed for the preparation of the dough, before that lay in the refrigerator, it is better not to use them immediately, but let them heat up to room temperature.
Secret 5For the preparation of sand cookies and other dense pastries, corn flour is well suited. For lush baking, soy flour is optimal. And if you do not like the specific soy taste, drown it out with a small amount of fragrant spices.
Secret 6Pancakes and pancakes are better made from rice flour and corn starch. The same mixture is suitable for making muffins and white bread.
Secret 7If you need to make cakes, a base for pizza, a blank for cookies, etc. – do not roll gluten-free dough too thin. The thickness should be at least 1 cm.
There are many types of gluten-free flour - corn, buckwheat, rice, almond, coconut, peanut, etc. Using our tips, you can make it a delicate and tasty pastry. But if you do not want to mess, ready-made gluten-free mixture can be bought in the store. It is not very cheap, but the pastry from it turns out to be quite decent.
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: www.gastronom.ru/text/sekrety-bezgljutenovoj-vypechki-1007531
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